Directions
1Pre-heat oven to 180°C/160°C Fan/gas 4 and line a 23cm square tin with parchment paper.
2Sift together dry ingredients in a medium sized bowl, set aside.
3Use an electric mixer to beat together butter and sugar in a large bowl until pale in colour. Add the eggs and vanilla and beat for another 1-2 minutes until pale and creamy in colour.
4Add the dry ingredients and mix with the electric mixer just until incorporated. Fold in chocolate chips & half the raspberries.
5Spoon into prepared dish, spread the batter out with the back o a spoon, making the top level, and then press remaining raspberries into the mixture.
6Bake for 34-36 minutes until a toothpick inserted comes out clean. Leave to cool in the pan before removing from pan then cutting.
Keelings Raspberry & White Chocolate Blondie Recipe Video
7 Reviews
Emily
April 27, 2020
These are yum now my husband’s favourite bake I make. I had difficulty getting white choc chips so cut up a bar of white choc instead and I used frozen Raspberries thawed this time but they would gorgeous with fresh ones also. A recipe to have at hand.
Magdalena
April 9, 2020
Super delicious easy to make!
Adell Dunleavy
April 1, 2020
My daughters love these. They were so easy to make and tasted delicious
Caroline
April 1, 2020
Just in the oven cant wait
Jagoda
April 1, 2020
Am not a fan of dryish cakes but this just sooo great. White chocolate get crunchy inside. Cake was so moist inside but crispy outside. For me perfect combination. And those raspberries gave this sour hint. Plus cake is ready within an hour. Top recipe.
Ciara Lawton
January 11, 2020
Sooooo good! YUM
Ashley
May 30, 2020
Easy to make recipe and delicious yummy taste of the white chocolate and raspberries working together!